BRPI0411724A - method for reducing the acrylamide content in maize-based food products, low-acrylamide corn-based food products, and commercial articles - Google Patents

method for reducing the acrylamide content in maize-based food products, low-acrylamide corn-based food products, and commercial articles

Info

Publication number
BRPI0411724A
BRPI0411724A BRPI0411724-7A BRPI0411724A BRPI0411724A BR PI0411724 A BRPI0411724 A BR PI0411724A BR PI0411724 A BRPI0411724 A BR PI0411724A BR PI0411724 A BRPI0411724 A BR PI0411724A
Authority
BR
Brazil
Prior art keywords
based food
acrylamide
food products
corn
reducing
Prior art date
Application number
BRPI0411724-7A
Other languages
Portuguese (pt)
Inventor
Lee Michael Teras
Stephen Paul Zimmerman
David Vincent Zyzak
Peter Yau Tak Lin
Marko Stojanovic
Robert Alan Sanders
John Keeney Howie
Richard Gerald Schafermeyer
Maria Dolores Martin Villigran
Original Assignee
Procter & Gamble
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=33539697&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI0411724(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of BRPI0411724A publication Critical patent/BRPI0411724A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
BRPI0411724-7A 2003-06-25 2004-06-14 method for reducing the acrylamide content in maize-based food products, low-acrylamide corn-based food products, and commercial articles BRPI0411724A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/603,279 US7527815B2 (en) 2003-06-25 2003-06-25 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
PCT/US2004/018825 WO2005004628A1 (en) 2003-06-25 2004-06-14 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce

Publications (1)

Publication Number Publication Date
BRPI0411724A true BRPI0411724A (en) 2006-08-08

Family

ID=33539697

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0411724-7A BRPI0411724A (en) 2003-06-25 2004-06-14 method for reducing the acrylamide content in maize-based food products, low-acrylamide corn-based food products, and commercial articles

Country Status (14)

Country Link
US (1) US7527815B2 (en)
EP (1) EP1638412B1 (en)
JP (1) JP2007523619A (en)
KR (1) KR20060035616A (en)
CN (1) CN1812726B (en)
AT (1) ATE462306T1 (en)
AU (1) AU2004255162B2 (en)
BR (1) BRPI0411724A (en)
CA (1) CA2529937C (en)
DE (1) DE602004026305D1 (en)
DK (1) DK1638412T3 (en)
ES (1) ES2341172T3 (en)
NZ (1) NZ543639A (en)
WO (1) WO2005004628A1 (en)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
JP5368097B2 (en) 2005-09-20 2013-12-18 ジェイ・アール・シンプロット・カンパニー Low acrylamide food
WO2007077546A1 (en) * 2006-01-05 2007-07-12 The Procter & Gamble Company Method for reducing asparagine in a food material
JP2009521947A (en) * 2006-01-05 2009-06-11 ザ プロクター アンド ギャンブル カンパニー Method for reducing asparagine in dough food ingredients
US20100040729A1 (en) * 2006-03-21 2010-02-18 Michael Sahagian Compositions and methods for surface modification of root vegetable products
US20080166450A1 (en) * 2007-01-05 2008-07-10 The Procter & Gamble Company Methods for reducing asparagine in a dough food component using water activity
US20080166452A1 (en) * 2007-01-05 2008-07-10 The Procter & Gamble Company Methods for reducing asparagine in a food material using cooling
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
EP2174556A1 (en) * 2008-10-10 2010-04-14 Nestec S.A. Method for reducing acrylamide
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
EP2842614A1 (en) * 2013-08-30 2015-03-04 Biotage AB Sample preparation method for analysis of acrylamide
CN112385773A (en) * 2020-11-18 2021-02-23 湖北卧龙神厨食品股份有限公司 Production process of crispy rice
CN115836720B (en) * 2022-12-12 2024-07-26 湖南省作物研究所 Popcorn and production method thereof

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US2704257A (en) 1952-10-01 1955-03-15 Process Millers Inc Method of producing corn tortilla flour
US2780552A (en) 1954-04-01 1957-02-05 Jr Miles J Willard Dehydration of cooked potato
US2759832A (en) 1954-11-15 1956-08-21 Jr James Cording Drum drying of cooked mashed potatoes
US2905559A (en) 1958-11-13 1959-09-22 Little Inc A Process for preparing a corn chip product
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US3369908A (en) 1965-04-02 1968-02-20 Roberto M. Gonzalez Process for producing tortilla flour
US3690895A (en) 1969-09-05 1972-09-12 Pet Inc Process for preparing folded food chips
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EP0772405B1 (en) 1994-07-08 1999-11-03 The Procter & Gamble Company Process for forming improved rippled chip-type products
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US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
CA2497791C (en) * 2002-11-08 2014-07-08 Bayer Cropscience Gmbh Process for reducing the acrylamide content of heat-treated foods
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US20060240174A1 (en) * 2003-01-03 2006-10-26 Jung Mun Y Method for the reduction of acrylamide formation

Also Published As

Publication number Publication date
AU2004255162A1 (en) 2005-01-20
DE602004026305D1 (en) 2010-05-12
NZ543639A (en) 2009-05-31
HK1089055A1 (en) 2006-11-24
ES2341172T3 (en) 2010-06-16
CA2529937C (en) 2011-09-27
EP1638412A1 (en) 2006-03-29
JP2007523619A (en) 2007-08-23
DK1638412T3 (en) 2011-01-10
CN1812726B (en) 2010-06-09
AU2004255162B2 (en) 2007-12-20
ATE462306T1 (en) 2010-04-15
WO2005004628A1 (en) 2005-01-20
US20040265429A1 (en) 2004-12-30
CN1812726A (en) 2006-08-02
US7527815B2 (en) 2009-05-05
CA2529937A1 (en) 2005-01-20
KR20060035616A (en) 2006-04-26
EP1638412B1 (en) 2010-03-31

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: PRINGLES S.A.R.L. (LU)

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 10A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2261 DE 06/05/2014.

B15K Others concerning applications: alteration of classification

Ipc: A23L 5/20 (2016.01), A23L 7/104 (2016.01), A23L 7/